• • • • • ' • • • • · . • . . • /. • J • I • • • • • • ,I • . • • • • • • • • • ... • • I • • -· • • . . • • • • • • ' ;:- • • • • • • • • • • • • •Basque cake � s \:J I hour Ll:!f 40 minutes For the creme patissiere 200g/7oz/scant 1 cup whole milk 3 large egg yolks 40g/1½oz/3¼ tbsp caster (granulated) sugar 209/1/3oz/2½ tbsp cornflour ( cornstarch) 1 tsp vanilla bean paste or vanilla extract a pinch of salt 15g/½oz/1 tbsp butter For the pastry 250g/9oz/heaped 1¾ cups plain (all-purpose) flour, plus extra for dusting 160g/5½oz/¾ cup plus 1 tbsp caster (granulated) sugar 15g/½oz/1½ tbsp baking powder ½ tsp salt finely grated zest of 1 lemon 1809/6¼02/¾ cup plus 2 tsp butter, at room temperature, plus extra for greasing 1 large egg, plus 2 egg yolks 1 tsp vanilla bean paste or vanilla extract (or any other flavour of your choice) For the egg wash 1 egg yolk 1 tsp milk or double (heavy) cream +tip The addition of custard powder gives the creme patissiere a thicker texture and some added colour. If you don't have any, cornflour (cornstarch) is a great substitute for thickening, and eggs with extra-golden yolks will add some colour. Teacakes 61 \ 2 Imagine a layer of thick creme patissiere sandwiched between two layers of short pastry with a ca key texture; to me, that is just heaven. Make this cake your own by filling it with whatever you have on hand: try a layer of jam or chocolate spread in the base before adding the custard; make chocolate-flavoured creme patissiere; or simply add some fresh berries to the creme patissiere after piping. ----- --- -- ---- ---- -------------------------- -- ---- ---- To make the creme patissiere, bring the milk to scalding point in a medium saucepan. Whisk the egg yolks and sugar together in a bowl. Add the cornflour, vanilla and salt and mix until smooth. Pour in the warm milk in a slow, steady stream while mixing continuously. Return the mixture to the saucepan and stir continuously until the custard thickens. Add the butter and mix well. Pour into a container, cover the surface with cling film (plastic wrap) and refrigerate until firm and cold. For the pastry, combine the flour, sugar, baking powder, salt and lemon zest in a large bowl. Add the butter and rub in with your fingertips until you have a fine crumble-like texture. Add the egg and egg yolks and the vanilla and mix to a dough. Divide the dough into two equal portions, wrap in cling film and roll each slightly with a rolling pin to form a rough disc about 2.Scm/lin thick. Refrigerate for 40 minutes, or until the pastry is firm and ready to roll easily. Meanwhile, prepare your egg wash by mixing the ingredients until smooth. Grease and flour a deep 23cm/9in tart or cake tin. Once the pastry is firm, generously flour your work surface and roll each pastry disc into a circle 23cm/9in wide and about Smm/¼in thick. Don't worry too much about neat edges so long as the pastry covers the base of your tin. Place the first disc at the bottom of your cake tin. If your dough is too soft to work with, you can chill it again for a few minutes. Pipe or evenly spoon the chilled creme patissiere over the pastry disc in the tin, leaving a 2.Scm/lin rim at the edge bare. Brush the egg wash around the rim of the pastry. Lay the second pastry disc on top of the creme patissiere and press around the edge to seal the two discs firmly. Brush the egg wash over the top of the pastry and place in the fridge for 30 minutes. Once the pastry is chilled, preheat your oven to 220°C/fan 200°C/ 425°F/Gas 7. Take the assembled cake from the fridge and give it another brush with the last of the egg wash. Score the pastry with a design of your choice. Lower the oven temperature to 200°C/ fan 180°C/400°F/Gas 6 and bake for 40 minutes, or until golden. Carefully unmould the cake from the tin and allow to cool slightly on a wire rack. Enjoy warm. Next >